Cleaning compositions including fermented fruit solutions and methods for making and using the same

ABSTRACT

Described herein are cleaning compositions comprising fermented fruit solutions and builders, methods for making the same, and methods for using the same. The fermented fruit solutions can contain fruit, sugar and water. The builder can be selected from the group consisting of a non-phosphate builder, such as sodium citrate and sodium bicarbonate, boric acid and mixtures thereof. The cleaning compositions can be used to clean articles, launder articles, clean stains from articles, and clean surfaces.

TECHNICAL FIELD

The present invention relates generally to cleaning compositions and,more particularly, to cleaning compositions comprising fermented fruitsolutions, methods for making the same, and methods for using the same.

BACKGROUND

Cleaning products are commonly used in day to day life, whether it be toclean a home, clean clothes, or for industrial purposes. Common cleaningproducts are used across the world and can include for example, laundrydetergents, stain removers, fabric softeners, floor cleaners, bathroomcleaners, dishwashing products, kitchen cleaners, liquid soap, andmulti-purpose cleaners. Most common cleaning products use a relativelytoxic (to either health and/or to the environment) mix of chemicals asmany such products contain certain ingredients derived frompetrochemicals. Products derived from petrochemicals may be harmfulsince either the final mix of ingredients may contain toxic chemicalsand/or the manufacture of these products also may result in theproduction of harmful by-products.

Natural products are an alternative to toxic petroleum based cleaningproducts. Examples of natural cleaning products include fermented fruitsolutions with other natural based components. Natural products,typically however, do not clean as well as their petroleum basedcounterparts. Specifically, natural products, historically, are notcomparable to leading laundry detergent products and leading laundrystain remover products in terms of cleaning ability. Thus, there is aneed for natural based cleaning products with superior cleaningcapabilities.

SUMMARY

The present invention provides for natural cleaning compositionscomprising fermented fruit solutions and builders. The cleaningcompositions of the present invention have been shown to be comparableto leading brand name products in terms of cleaning ability afterexhaustive testing. Following exhaustive testing, it was determined thatthe claimed compositions produce products that can be used to launder anarticle and to clean stains from an article either similar to or betterthan leading petroleum linked mass market products.

Embodiments of the present invention include cleaning compositions. Thecleaning compositions comprise a fermented fruit solution. The fermentedfruit solution has a total acid content that is greater than or equal to3.0%. The fermented fruit solution is prepared by fermenting apre-fermented fruit solution with lactic acid bacteria. Thepre-fermented fruit solution comprises about 2 to about 20 weightpercent of a sugar based on the total weight of the pre-fermented fruitsolution. The pre-fermented fruit solution further comprises about 20 toabout 50 weight percent of a fruit puree based on the total weight ofthe pre-fermented fruit solution, wherein the fruit puree comprises morethan 90% pineapple fruit. The pre-fermented fruit solution furthercomprises about 30 to about 75 weight percent of a water based on thetotal weight of the pre-fermented fruit solution. The pH of thepre-fermented fruit solution is about 5.5 to about 9.0. The brix levelof the pre-fermented fruit solution is about 12% to about 24%. Thecleaning composition also includes one or more builders. The totalweight percent of the one or more builders is about 2 to about 30 weightpercent based on the total weight of the composition.

Embodiments of the present invention include methods of making cleaningcompositions. The method comprises preparing a pre-fermented fruitsolution. The pre-fermented fruit solution comprises about 2 to about 20weight percent of a sugar based on the total weight of the pre-fermentedfruit solution. The pre-fermented fruit solution further comprises about20 to about 50 weight percent of a fruit puree based on the total weightof the pre-fermented fruit solution, wherein the fruit puree comprisesmore than 90% pineapple fruit. The pre-fermented fruit solution furthercomprises about 30 to about 75 weight percent of a water based on thetotal weight of the pre-fermented fruit solution. The pH of thepre-fermented fruit solution is about 5.5 to about 9.0. The brix levelof the pre-fermented fruit solution is about 12% to about 24%. Themethod further comprises fermenting the pre-fermented fruit solutionwith lactic acid bacteria to create a fermented fruit solution with atotal acid content of greater than or equal to 3.0%. The method furthercomprises mixing the fermented fruit solution with one or more builders,wherein the total weight percent of the one or more builders is about 2to about 30 weight percent based on the total weight of the composition.

Embodiments of the present invention include methods for cleaning anarticle with a cleaning composition comprising a fermented fruitsolution and one or more builders. Further embodiments of the presentinvention include methods for laundering an article with the cleaningcomposition comprising a fermented fruit solution and one or morebuilders. Further embodiments of the present invention include methodsfor cleaning a stain from an article with a cleaning compositioncomprising a fermented fruit solution and one or more builders. Furtherembodiments of the present invention include methods for cleaningsurfaces, such as floors, countertops or other types of surfaces, with acleaning composition comprising a fermented fruit solution and one ormore builders.

BRIEF DESCRIPTION OF THE FIGURES

The accompanying drawings, which are incorporated herein and form partof the specification, illustrate various embodiments of the presentdisclosure and, together with the description, further serve to explainthe principles of the disclosure and to enable a person skilled in thepertinent art to make and use the embodiments disclosed herein.

FIG. 1 illustrates a flow diagram of an exemplary method of makingfermented fruit solutions in accordance with exemplary embodiments ofthe present invention.

FIG. 2 illustrates a flow diagram of a second exemplary method of makingfermented fruit solutions in accordance with exemplary embodiments ofthe present invention.

FIG. 3 illustrates a flow diagram of an exemplary method of makingcleaning compositions in accordance with exemplary embodiments of thepresent invention.

FIG. 4 a flow diagram of a second exemplary method of making cleaningcompositions in accordance with exemplary embodiments of the presentinvention.

FIG. 5 a flow diagram of a third exemplary method of making cleaningcompositions in accordance with exemplary embodiments of the presentinvention.

DETAILED DESCRIPTION

The present invention relates generally to natural cleaning compositionscomprising fermented fruit solutions, methods for making the same, andmethods for using the same. The fermented fruit solutions can containfruit, sugar and water. As defined herein, cleaning compositionsinclude, but are not limited to, laundry detergents, stain removers,fabric softeners, surface cleaners (including but not limited to floorcleaners and countertop cleaners), bathroom cleaners, dishwashingproducts, kitchen cleaners, liquid soap, multi-purpose cleaners and thelike.

Embodiments of the present invention include fermented fruit solutionsfor use with cleaning compositions. The fermented fruit solutions caninclude a pre-fermented fruit solution that is fermented with lacticacid bacteria. The pre-fermented fruit solution is prepared prior tofermentation and may comprise fruit puree, sugar and water in variousamounts.

The fruit puree can be a mashed up fruit mixture comprisingpredominately pineapple. Preferably, the fruit puree comprises about 90%pineapple. More preferably, the fruit puree comprises about 95%pineapple. Even more preferably, the fruit puree comprises about 99%pineapple. Most preferably, the fruit puree comprises about 100%pineapple. The portion of the fruit mixture that does not comprisepineapple can comprise other fruits such as lime. Any or some or allparts of the pineapple can be used, provided that more than just thecrown of the pineapple is used. Preferably, the entirety of thepineapple including the crust/shell minus the crown of the pineapple canbe used. Preferably, the brix level of the fruit is greater than orequal to 10%. Even more preferably, the brix level is greater than orequal to 12%.

The pre-fermented fruit solution can comprise fruit puree in amountsfrom about 20 to about 50 weight percent based on the total weight ofpre-fermented fruit solution. More preferably, the pre-fermented fruitsolution can comprise fruit puree in amounts from about 35 to about 40weight percent based on the total weight of pre-fermented fruitsolution. Most preferred, the pre-fermented fruit solution comprises37.5 weight percent of fruit puree based on the total weight of thepre-fermented fruit solution.

The pre-fermented fruit solution also contains a sugar. The sugar can beany sugar including a type of disaccharide, oligosaccharide and/or atype of monosaccharide. The sugar can be in either solid or liquid form.Preferably, the sugar is sucrose. The pre-fermented fruit solution cancomprise sugar in amounts from about 2 to about 20 weight percent basedon the total weight of pre-fermented fruit solution. More preferably,the pre-fermented fruit solution can comprise sugar in amounts fromabout 10 to about 15 weight percent based on the total weight of thepre-fermented fruit solution. Even more preferably, the pre-fermentedfruit solution can comprise sugar in an amount of about 12.5 weightpercent based on the total weight of the pre-fermented fruit solution.

The pre-fermented fruit solution can also comprise water. Thepre-fermented fruit solution can comprise water in amounts from about 30to about 75 weight percent based on the total weight of thepre-fermented fruit solution. The pre-fermented fruit solution cancomprise water in amounts from about 40 to about 60 weight percent basedon the total weight of pre-fermented fruit solution. More preferably,the pre-fermented fruit solution can comprise water in an amount ofabout 50 weight percent based on the total weight of the pre-fermentedfruit solution.

The brix level of the pre-fermented solution can be between about 12% toabout 24%. Additionally, a base can be added to the pre-fermentedsolution to adjust the pH of the solution. Examples of bases for usewith the present invention include sodium hydroxide, potassium hydroxideand alkyl poly glucoside (“APG”). Preferably the pH is adjusted to a pHbetween 5.5 and 9.0. More preferably, the pH is adjusted to a pH of 6.0to 8.0.

The pre-fermented solution is fermented with lactic acid bacteria untilthe total acid content and total sugar content reach preferred levels.The pre-fermented solution can be fermented with lactic acid bacterianaturally produced from the selected fruit. Alternatively oradditionally, a lactic acid bacteria starter can be added to thepre-fermented solution. Preferably, the pre-fermented solution isfermented until the total acid content is greater than or equal to 2%,3% or 4%. More preferably, the pre-fermented solution is fermented untilthe total acid content is greater than or equal to 5%. The total acidcontent can be measured using a titration method. Preferably, thepre-fermented solution is fermented until the total sugar content isless than or equal to 0.10%. More preferably, the pre-fermented solutionis fermented until the total sugar content is less than or equal to0.05%. The total sugar content can be measured using a dinitrosalicyliccolorimetric (“DNS”) method. Once such parameters of total sugar andtotal acid are met, we refer to this solution below as the fermentedsolution.

The fermented solution is then filtered. After filtering, alum can beadded to the fermented solution to aid with the filtration of sedimentfrom the solution. Alum can be added in an amount ranging from 0.5 to1.0 weight percent based on the total weight of the solution. Aftergreater than or equal to 24 hours, the sediment can be removed from thesolution after the addition of alum.

Potassium metabisulphite can be added to the fermented solution to stopthe fermentation process. Potassium metabisulphite can be added in anamount from about 0.001 to about 0.2 weight percent based on the totalweight of the fermented fruit solution. Preferably, potassiummetabisulphite can be added in an amount from about 0.01 to about 0.1weight percent based on the total weight of the fermented fruitsolution.

Embodiments of the present invention also include methods of makingfermented fruit solutions for use with cleaning compositions.

Referring now to FIG. 1, a flow diagram illustrating the steps of amethod of making fermented fruit solutions in accordance with exemplaryembodiments of the present invention is provided. In an embodiment ofthe present invention, method 100 includes selecting one fruit (step101). The fruit used is predominately pineapple. Preferably, the fruitpuree comprises about 90% pineapple. More preferably, the fruit pureecomprises about 95% pineapple. Even more preferably, the fruit pureecomprises about 99% pineapple. Most preferably, the fruit pureecomprises about 100% pineapple. The remaining percentage of the fruitpuree can comprise an additional fruit such as lime. Any or some or allparts of the pineapple can be used, provide that more than just thecrown of the pineapple is used. Preferably, the entirety of thepineapple including the crust/shell minus the crown of the pineapple canbe used.

In selecting the fruit to puree, it is preferable that the brix level ofthe fruit is greater than or equal to 10%. Even more preferably, thebrix level must be greater than or equal to 12%. The brix level of thefruit can be determined by measuring the brix level of the fruit pureeusing a refractometer.

Next, in method 100, the selected fruit can be cleaned (step 102). Thefruit can be cleaned by soaking the fruit in water with already createdfermented fruit solution. As the final fermented fruit solution is acleaning solution, the fermented fruit solution can be used toeffectively clean the fruit for future production. The fermented fruitsolution is a natural surfactant that helps clean pesticides and otherimpurities within the fruit. Additionally, the fermented fruit solutioncontains lactic acid bacteria, to aid with the fermentation of thepre-fermented fruit solution.

The weight percent of the fermented fruit solution used for cleaning thefruit can be greater than or equal to 5% fermented fruit solution, withthe remaining amount comprising water. The total acid content of thefermented fruit solution can be greater than or equal to 3%. The fruitcan be soaked in the fermented fruit solution for greater than or equalto three hours.

Alternatively, but less preferably, the fruit can be cleaned with onlywater. The fruit can be soaked in the solution of water for greater thanor equal to 24 hours.

Next, the method of making fermented fruit solutions can includepureeing a fruit to produce a fruit puree (step 103). The fruit pureecan be obtained by grinding the fruit into a puree. Preferably, thefruit puree comprises about 90% pineapple. More preferably, the fruitpuree comprises about 95% pineapple. Even more preferably, the fruitpuree comprises about 99% pineapple. Most preferably, the fruit pureecomprises about 100% pineapple.

As illustrated in FIG. 1, the method of making fermented fruit solutionscan include preparing a sugar solution by mixing water and sugar (step104). The sugar solution can be prepared by mixing about 3 to about 40weight percent of a sugar with about 60 to about 97 weight percent of awater to form a sugar solution. Preferably, the sugar solution can beprepared by mixing about 14 to about 27 weight percent of a sugar withabout 73 to about 86 weight percent of a water. More preferably, thesugar solution can be prepared by mixing about 20 weight percent of asugar with about 80 weight percent of a water. The sugar and water canbe mixed with an electric stirrer. The sugar can be any sugar includinga type of disaccharide, oligosaccharide and/or a type of monosaccharide.The sugar can be in either solid or liquid form. Preferably, the sugaris sucrose. The brix level of the sugar solution preferably is greaterthan or equal to 19%. The brix level of the sugar solution can bedetermined by using a refractometer.

As illustrated in FIG. 1, the method of making fermented fruit solutionscan include mixing the fruit puree and sugar solution (step 105). Themixture can be prepared by mixing about 20 to about 50 weight percent ofthe fruit puree with about 50 to about 80 weight percent of the sugarsolution to produce a fruit-sugar solution, wherein the weight percentsare based on the total weight of the fruit-sugar solution. Preferably,the mixture can be prepared by mixing about 35 to about 38 weightpercent of the fruit puree with about 62 to about 65 weight percent ofthe sugar solution. More preferably, the mixture can be prepared bymixing about 37.5 weight percent of the fruit puree with about 62.5weight percent of the sugar solution. The fruit puree and sugar solutioncan be mixed with an electric stirrer.

As illustrated in FIG. 1, the method of making fermented fruit solutionscan include adding a base to the fruit-sugar solution to form apre-fermented fruit solution (step 106). A base can be added to thefruit-sugar solution such that it produces a pre-fermented fruitsolution with a pH of about 5.5 to about 9.0. Preferably, a base can beadded to the fruit-sugar solution such that it produces a pre-fermentedfruit solution with a pH of about 6.0 to about 8.0. The base can beselected from the group consisting of sodium hydroxide, potassiumhydroxide and APG. After addition of the base, the pre-fermented fruitsolution preferably has a brix level of about 12% to about 24%. Morepreferably, the pre-fermented fruit solution has a brix level of about15% to about 24%. The brix level of the pre-fermented fruit solution canbe determined by using a refractometer.

As illustrated in FIG. 1, the method of making fermented fruit solutionscan include fermenting the pre-fermented fruit solution in a closedcontainer (step 107). In certain embodiments of the invention, thepre-fermented fruit solution can fill the container in an amount betweenabout 85% to about 90%. In certain embodiments of the invention, thecontainer is a 200 liter polyethylene plastic tank with a lid. Theremainder of the container can be air. The container can be secured witha clamp device to ensure that the pre-fermented fruit solution is notexposed to outside environmental conditions or contaminants. Thecontainer can be stored at ambient temperature in tropical climates, forinstance at temperatures ranging from 27 to 45° C.

The pre-fermented fruit solution can be allowed to ferment until thesolution exhibits certain characteristics. The characteristics that canbe observed to aid in the determination of when to stop fermentation caninclude the total sugar content, total acid content, electricalconductivity, total microbial count, lactic acid bacteria count, and/oryeast and mold count. The characteristics of the pre-fermented fruitsolution can be observed at set intervals. The characteristics can beobserved on a weekly or monthly basis.

The pre-fermented fruit solution can be fermented until it exhibits atotal sugar content that is close to or equal to zero percent.Preferably, the pre-fermented fruit solution is allowed to ferment untilthe total sugar content is less than or equal to 0.10%. More preferably,the pre-fermented solution is allowed to ferment until the total sugarcontent is less than or equal to 0.05%.

The pre-fermented fruit solution can be fermented until it exhibits atotal acid content that reaches a certain level. Preferably, thepre-fermented fruit solution is allowed to ferment until the total acidcontent is greater than or equal to 2%, 3% or 4%. More preferably, thepre-fermented solution is allowed to ferment until the total acidcontent is greater than or equal to 5%.

As illustrated in FIG. 1, after the solution exhibits certainpre-determined characteristics, the fermented fruit solution can befiltered (step 108). The fermented fruit solution can be filtered with afilter to separate crusts. An example of a filter for use with thepresent invention is a cloth filter.

Following filtration, alum can be added to the fermented fruit solutionand the fermented fruit solution can once again be filtered (step 109).Alum can be added to the fermented fruit solution to aid with thesettling of sediment. Alum can be added in an amount ranging from about0.5 weight percent to 1.0 weight percent based on the total weight ofthe fermented fruit solution. After addition of alum, the fermentedfruit solution can sit for greater than or equal to 24 hours. Thefermented fruit solution can then be filtered. The fermented fruitsolution can be filtered using a filter. An example of a filter for usewith the present invention is a cloth filter.

As illustrated in FIG. 1, the method of making fermented fruit solutionscan include adding potassium metabisulphite to the fermented fruitsolution (step 110). Potassium metabisulphite can be added to thefermented fruit solution once the solution exhibits certaincharacteristics, as described above. Potassium metabisulphite can beadded to stop the fermentation process. Potassium metabisulphite can beadded in an amount from about 0.001 to about 0.2 weight percent based onthe total weight of the fermented fruit solution. Preferably, potassiummetabisulphite can be added in an amount from about 0.01 to about 0.1weight percent based on the total weight of the fermented fruitsolution. After adding potassium metabisulphite, the fermented fruitsolution should be allowed to sit for a minimum of 3 hours.

Following the addition of potassium metabisulphite, the fermented fruitsolution can be used in a cleaning composition. The fermented fruitsolution can be used in cleaning compositions, including for examplelaundry detergents, stain removers, fabric softeners, floor cleaners,bathroom cleaners, dishwashing products, kitchen cleaners, liquid soap,and multi-purpose cleaners.

Referring now to FIG. 2, a flow diagram illustrating the steps of amethod of making fermented fruit solutions in accordance with exemplaryembodiments of the present invention is provided. In an embodiment ofthe present invention, method 200 includes several of the same stepsdescribed above in reference to method 100.

In method 200, the selected fruit can be cleaned (step 102). The fruitcan be cleaned by soaking the fruit in water with already createdfermented fruit solution. As the final fermented fruit solution is acleaning solution, the fermented fruit solution can be used toeffectively clean the fruit for future production. The fermented fruitsolution is a natural surfactant that helps clean pesticides and otherimpurities within the fruit.

The weight percent of the fermented fruit solution used for cleaning thefruit can be greater than or equal to 5% fermented fruit solution, withthe remaining amount comprising water. The total acid content of thefermented fruit solution can be greater than or equal to 3%. The fruitcan be soaked in the fermented fruit solution for greater than or equalto three hours.

Alternatively, but less preferably, the fruit can be cleaned with onlywater. The fruit can be soaked in the solution of water for greater thanor equal to 24 hours.

The fruit can then be pureed to produce a fruit puree. Preferably, thefruit puree comprises about 90% pineapple. More preferably, the fruitpuree comprises about 95% pineapple. Even more preferably, the fruitpuree comprises about 99% pineapple. Most preferably, the fruit pureecomprises about 100% pineapple.

As illustrated in FIG. 2, method 200 can include adding potassiummetabisulphite to the fruit-sugar solution after the fruit sugarsolution is prepared by mixing the fruit puree and sugar solution (step201). Potassium metabisulphite can be used to kill all micro-organismsin the fruit-sugar solution including yeast and mold. After addingpotassium metabisulphite and adjusting pH of the fruit-sugar solution(see step 106), lactic acid bacteria can be added.

As illustrated in FIG. 2, method 200 can include adding lactic acidbacteria starter to the pre-fermented fruit solution (step 202). Thelactic acid bacteria starter can be added to the pre-fermented fruitsolution to help with fermentation of the pre-fermented fruit solution.

Embodiments of the present invention also include methods of cleaning anarticle with a cleaning composition comprising a fermented fruitsolution. Following preparation of the fermented fruit solutionsdescribed above, the fermented fruit solutions can be used to clean anarticle. Methods of the invention can comprise using a cleaningcomposition with a fermented fruit solution to launder an article.Methods of the invention can also comprise using a cleaning compositionwith a fermented fruit solution to remove a stain from an article.Methods of the invention can also comprise using a cleaning compositionwith a fermented fruit solution to clean and soften an article. Methodsof the invention can also comprise using a cleaning composition with afermented fruit solution to clean any type of surface, including but notlimited to floors, bathrooms, dishes, tabletops, windows, and kitchens.Methods of the invention can also comprise using a cleaning compositionwith a fermented fruit solution to wash hands or a body (either human orotherwise), as a liquid soap product.

Embodiments of the present invention include cleaning compositionscomprising fermented fruit solutions and builders. The cleaningcompositions can include a fermented fruit solution such as the abovedescribed fermented fruit solutions. The cleaning compositions can beused as laundry detergents, stain removers and surface cleaners.

The cleaning compositions can include one or more builders. In preferredembodiments of the present invention, the one or more builders isselected from the group consisting of a non-phosphate builder, boricacid and mixtures thereof. Examples of non-phosphate builders for usewith the present invention include, but are not limited to, sodiumcitrate and sodium bicarbonate. Preferably, the total weight percent ofthe one or more builders is about 2 to about 30 weight percent based onthe total weight of the composition. More preferably, the total weightpercent of the one or more builders is about 5 to about 30 weightpercent. More preferably, the total weight percent of the builder isabout 10 to about 28 weight percent. Even more preferably the totalweight percent of the one or more builders is about 15 to about 27.5weight percent.

In certain embodiments of the present invention, the one or morebuilders is a mixture of sodium citrate and boric acid. In embodimentswhere the cleaning composition comprises a mixture of sodium citrate andboric acid, sodium citrate can be present in amount of about 5 to about25 weight percent based on the total weight of the composition, andboric acid can be present in an amount of about 0.5 to about 5 weightpercent based on the total weight of the composition. More preferably,in embodiments where the cleaning composition comprises a mixture ofsodium citrate and boric acid, sodium citrate can be present in amountof about 15 to about 25 weight percent based on the total weight of thecomposition, and boric acid can be present in an amount of about 1 toabout 3 weight percent based on the total weight of the composition.Even more preferably, in embodiments where the cleaning compositioncomprises a mixture of sodium citrate and boric acid, sodium citrate canbe present in amount of about 20 to about 25 weight percent based on thetotal weight of the composition, and boric acid can be present in anamount of about 1.5 to about 2.5 weight percent based on the totalweight of the composition.

In certain embodiments of the present invention, the one or morebuilders is sodium citrate. In embodiments where the builder is sodiumcitrate, the builder can be present in a range of about 5 weight percentto about 25 weight percent based on the total weight of the composition.In embodiments where the builder is sodium citrate, the builder can bepresent in a range of about 10 weight percent to about 25 weightpercent. Even more preferably, in embodiments where the builder issodium citrate, the builder can be present in a range of about 15 weightpercent to about 21 weight percent. In other preferred embodiments wherethe builder is sodium citrate, the builder can be present in an amountof about 16 weight percent to about 19 weight percent.

The cleaning compositions can include at least one natural basedsurfactant. Natural based surfactants include but are not limited tosodium lauryl sulfate (plant-based version), cocamidopropyl betaine, andalkyl polyglycoside. Preferably, the cleaning composition can include atleast one surfactant selected from the group consisting of sodium laurylsulfate, cocamidopropyl betaine, alkyl polyglycoside and mixturesthereof. Further, the cleaning composition can comprise at least onesurfactant in an amount of about 1 to about 23 weight percent based onthe total weight of the composition. Preferably, the at least onesurfactant is present in an amount of about 1 to about 15 weight percentbased on the total weight of the composition. More preferably, the atleast one surfactant is present in an amount of about 2 to about 15weight percent based on the total weight of the composition. Even morepreferably, the at least one surfactant is present in an amount of about5 to about 15 weight percent based on the total weight of thecomposition.

In certain preferred embodiments of the present invention, the at leastone surfactant is sodium lauryl sulfate. In certain embodiments of thepresent invention where the surfactant is sodium lauryl sulfate, sodiumlauryl sulfate is preferably present in an amount of about 1 to about 15weight percent based on the total weight of the composition. Morepreferably, in certain embodiments of the present invention where thesurfactant is sodium lauryl sulfate, sodium lauryl sulfate is present inan amount of about 5 to about 15 weight percent based on the totalweight of the composition. Even more preferably, in certain embodimentsof the present invention where the surfactant is sodium lauryl sulfate,sodium lauryl sulfate is present in an amount of about 8 to about 15weight percent based on the total weight of the composition.

In other preferred embodiments of the present invention, the at leastone natural based surfactant is alkyl polyglycoside. Preferably, incertain embodiments of the present invention where the surfactant isalkyl polyglycoside, alkyl polyglycoside is present in an amount ofabout 1 to about 15 weight percent based on the total weight of thecomposition. More preferably, in certain embodiments of the presentinvention where the surfactant is alkyl polyglycoside, alkylpolyglycoside is present in an amount of about 2 to about 8 weightpercent based on the total weight of the composition. Even morepreferably, in certain embodiments of the present invention where thesurfactant is alkyl polyglycoside, alkyl polyglycoside is present in anamount of about 5 to about 6.5 weight percent based on the total weightof the composition.

The cleaning compositions can include at least one thickener. Inpreferred embodiments of the invention, the thickener is at least oneselected from the group consisting of natural gums, sodium chloride andmixtures thereof. Examples of natural gums that can be used with thepresent invention include guar gum, xantham gum, and gum arabic.Preferably, the thickener is present in an amount of about 0.1 to about2 weight percent based on the total weight of the composition.

The cleaning compositions can include at least one emulsifier. Inpreferred embodiments of the present invention, the at least oneemulsifier is glycerol. Preferably, the at least one emulsifier ispresent in an amount of about 0.1 to about 2.5 weight percent based onthe total weight percent of the composition.

The cleaning compositions can include at least one solvent, wherein thesolvent is not water. In preferred embodiments of the invention, the atleast one solvent is ethanol. Preferably, the solvent is present in anamount of about 0.2 to about 2 weight percent based on the total weightof the composition. More preferably, the solvent is present in an amountof about 0.5 to about 2 weight percent based on the total weight of thecomposition.

The cleaning compositions can include at least one anti-foam agent orfoam stabilizer. In preferred embodiments, the anti-foam agent can beoleic acid, lactic acid or mixtures thereof. Preferably, the at leastone anti-foam agent is present in an amount of about 0.3 to about 2weight percent based on the total weight of the composition.

The cleaning compositions can include at least one corrosion inhibitor.In preferred embodiments of the present invention, the at least onecorrosion inhibitor is selected from the group consisting of gum arabic,sodium polyaspartate and mixtures thereof. Preferably, the at least onecorrosion inhibitor is present in an amount of about 0.1 to about 2.5weight percent based on the total weight of the composition.

The cleaning compositions can include at least one pH adjusting agent.In preferred embodiments of the present invention, the at least one pHadjusting agent is selected from the group consisting of sodiumhydroxide, potassium hydroxide and mixtures thereof. Preferably, the atleast one pH adjusting agent is present in an amount of about 0.01 toabout 2 weight percent based on the total weight of the composition.

The cleaning compositions can also include a preservative and/or anessential oil. Examples of preservatives for use with the presentinvention include benzoic acid, potassium sorbate, nisin, natamycin, andmixtures thereof. Preferably, the preservative is selected from thegroup consisting of potassium sorbate, nisin, natamycin, and mixturesthereof. Additionally, boric acid, which is suitable for use as abuilder in the present invention, can also be used as a preservative inthe present invention. The preservative, in addition to boric acid, canbe present in an amount of not greater than about 1 weight percent basedon the total weight of the composition.

The cleaning compositions can also include water. The remainder of theweight percent can be water.

Embodiments of the present invention include methods of making cleaningcompositions. Referring now to FIG. 3, a flow diagram illustrating thesteps of a method of making cleaning compositions in accordance withexemplary embodiments of the present invention is provided. In anembodiment of the present invention, method 300 includes preparing apre-fermented fruit solution (step 301). The pre-fermented fruitsolution can be prepared in accordance with the above described methods,for example methods 100 and 200. As described in detail above, thepre-fermented fruit solution is prepared prior to fermentation and maycomprise fruit puree, sugar and water in various amounts.

Next, in method 300, the pre-fermented fruit solution can be fermentedwith lactic acid bacteria to create a fermented fruit solution (step302). The pre-fermented fruit solution can be fermented as described indetail above, for example in methods 100 and 200.

Next, in method 300, the fermented fruit solution can be mixed with oneor more builders (step 303). The total weight percent of the one or morebuilders can be about 2 to about 30 weight percent based on the totalweight of the composition. In certain embodiments of the claimedinvention, the mixing can be performed at temperatures between 25° C. to35° C. A high speed mixer or homogenizer can be used to perform themixing. In preferred embodiments of the present invention, the one ormore builders is selected from the group consisting of a non-phosphatebuilder, boric acid and mixtures thereof. Examples of non-phosphatebuilders for use with the present invention include, but are not limitedto, sodium citrate and sodium bicarbonate. In certain embodiments of thepresent invention, the builder is a mixture of sodium citrate and boricacid. Preferably, the total weight percent of the one or more buildersis about 2 to about 30 weight percent based on the total weight of thecomposition. More preferably, the builder is used in an amount of about5 to about 30 weight percent. Even more preferably, the builder is usedin an amount of about 10 to about 28 weight percent. Most preferably,the builder is used in an amount of about 15 to about 27.5 weightpercent.

In certain embodiments of the present invention, the one or morebuilders is a mixture of sodium citrate and boric acid. In embodimentswhere the cleaning composition comprises a mixture of sodium citrate andboric acid, sodium citrate can be used in amount of about 5 to about 25weight percent based on the total weight of the composition, and boricacid can be used in an amount of about 0.5 to about 5 weight percentbased on the total weight of the composition. More preferably, inembodiments where the cleaning composition comprises a mixture of sodiumcitrate and boric acid, sodium citrate can be used in amount of about 15to about 25 weight percent based on the total weight of the composition,and boric acid can be used in an amount of about 1.0 to about 3 weightpercent based on the total weight of the composition. Even morepreferably, in embodiments where the cleaning composition comprises amixture of sodium citrate and boric acid, sodium citrate can be used inamount of about 20 to about 25 weight percent based on the total weightof the composition, and boric acid can be used in an amount of about 1.5to about 2.5 weight percent based on the total weight of thecomposition.

In certain embodiments of the present invention, the builder is sodiumcitrate. In embodiments where the builder is sodium citrate, the sodiumcitrate can be used in amount of about 5 weight percent to about 25weight percent based on the total weight of the composition. Morepreferably, in embodiments where the builder is sodium citrate, thesodium citrate can be used in an amount of about 10 to about 25 weightpercent based on the total weight of the composition. Even morepreferably, in embodiments where the builder is sodium citrate, thesodium citrate can be used in an amount of about 15 to about 21 weightpercent based on the total weight of the composition. In other preferredembodiments where the builder is sodium citrate, the builder can be usedin an amount of about 16 weight percent to about 19 weight percent.

Referring now to FIG. 4, a flow diagram illustrating the steps of amethod of making cleaning compositions in accordance with exemplaryembodiments of the present invention is provided. In an embodiment ofthe present invention, method 400 includes several of the same steps ofmethod 300, including steps 301, 302, and 303.

Next, in method 400, at least one emulsifier can be added to the mixture(step 404). In preferred embodiments of the present invention, the atleast one emulsifier is glycerol. Preferably, the at least oneemulsifier is used in an amount of about 0.1 to about 2.5 weight percentbased on the total weight percent of the composition.

Method 400 can further include adding a mixture of at least onethickener with water (step 405). In preferred embodiments of theinvention, the thickener is at least one selected from the groupconsisting of natural gums, sodium chloride and mixtures thereof.Examples of natural gums that can be used with the present inventioninclude guar gum, xantham gum, and gum arabic. Preferably, the thickeneris used in an amount of about 0.1 to about 2 weight percent based on thetotal weight of the composition. The thickener can be mixed with waterprior to being added. A homogenizer can be used to dissolve xantham gum,guar gum, gum arabic or other natural gums used with the presentinvention.

Next, in method 400, at least one pH adjusting agent is added to themixture (step 406). The at least one pH adjusting agent can be selectedfrom the group consisting of sodium hydroxide, potassium hydroxide andmixtures thereof. Preferably, the at least one pH adjusting agent isused in an amount of about 0.01 to about 2 weight percent based on thetotal weight of the composition.

Next, in method 400, at least one solvent is added to the mixture (step407). The at least one solvent can exclude water. In preferredembodiments of the invention, the at least one solvent is ethanol.Preferably, the solvent is used in an amount of about 0.2 to about 2weight percent based on the total weight of the composition. Morepreferably, the solvent is used in an amount of about 0.5 to about 2weight percent based on the total weight of the composition.

Next, in method 400, at least one corrosion inhibitor is added to themixture (step 408). In preferred embodiments of the invention, the atleast one corrosion inhibitor is at least one selected from the groupconsisting of gum arabic, sodium polyaspartate and mixtures thereof.Preferably, the at least one corrosion inhibitor is used in an amount ofabout 0.1 to about 2.5 weight percent based on the total weight of thecomposition.

Next, in method 400, at least one preservative is added to the mixture(step 409). Examples of preservatives for use with the present inventioninclude benzoic acid, potassium sorbate, nisin, natamycin, and mixturesthereof. Preferably the preservative is at least one selected from thegroup consisting of potassium sorbate, nisin, natamycin, and mixturesthereof. Additionally, boric acid, which is suitable for use as abuilder in the present invention, can also be used as a preservative inthe present invention. The preservative, in addition to boric acid, canbe used in an amount of not greater than about 1 weight percent based onthe total weight of the composition.

Next, in method 400, at least one essential oil is added to the mixture(step 410).

Referring now to FIG. 5, a flow diagram illustrating the steps of amethod of making cleaning compositions in accordance with exemplaryembodiments of the present invention is provided. In an embodiment ofthe present invention, method 500 includes several of the same steps ofmethod 300, including steps 301, 302, and 303, and method 400, includingsteps 404, 405, 406, 407, 408, 409 and 410.

Method 500 can further include adding at least one natural basedsurfactant (step 511). Natural based surfactants include but are notlimited to sodium lauryl sulfate, cocamidopropyl betaine, and alkylpolyglycoside. Preferably, the at least one natural based surfactant isselected from the group consisting of sodium lauryl sulfate,cocamidopropyl betaine, alkyl polyglycoside and mixtures thereof.Further, the at least one surfactant can be used in an amount of about 1to about 23 weight percent based on the total weight of the composition.Preferably, the at least one surfactant can be used in an amount ofabout 1 to about 15 weight percent based on the total weight of thecomposition. More preferably, the at least one surfactant can be used inan amount of about 2 to about 15 weight percent based on the totalweight of the composition. Even more preferably, the at least onesurfactant can be used in an amount of about 5 to about 15 weightpercent based on the total weight of the composition.

In certain preferred embodiments of the present invention, the at leastone surfactant is sodium lauryl sulfate. In preferred embodiments of thepresent invention where the surfactant is sodium lauryl sulfate, thesodium lauryl sulfate can be used in an amount of about 1 to about 23weight percent based on the total weight of the composition. Morepreferably, in certain preferred embodiments of the present inventionwhere the surfactant is sodium lauryl sulfate, sodium lauryl sulfate canbe used in an amount of about 1 to about 15 weight percent based on thetotal weight of the composition. Even more preferably, in certainpreferred embodiments of the present invention where the surfactant issodium lauryl sulfate, sodium lauryl sulfate can be used in an amount ofabout 5 to about 15 weight percent based on the total weight of thecomposition. Most preferably, in certain preferred embodiments of thepresent invention where the surfactant is sodium lauryl sulfate, sodiumlauryl sulfate can be used in an amount of about 8 to about 15 weightpercent based on the total weight of the composition.

In other preferred embodiments of the present invention, the at leastone natural based surfactant is alkyl polyglycoside. In certainembodiments of the present invention where the surfactant is alkylpolyglycoside, the surfactant can be used in an amount of about 1 toabout 23 weight percent based on the total weight of the composition.Preferably, in certain embodiments of the present invention where thesurfactant is alkyl polyglycoside, alkyl polyglycoside can be used in anamount of about 1 to about 15 weight percent based on the total weightof the composition. Even more preferably, in certain embodiments of thepresent invention where the surfactant is alkyl polyglycoside, alkylpolyglycoside can be used in an amount of about 2 to about 8 weightpercent based on the total weight of the composition. Most preferably,in certain embodiments of the present invention where the surfactant isalkyl polyglycoside, alkyl polyglycoside can be used in an amount ofabout 5 to about 6.5 weight percent based on the total weight of thecomposition.

Embodiments of the present invention also include methods of cleaning anarticle with a cleaning composition comprising a fermented fruitsolution and a builder. Following preparation of the cleaningcompositions described above, the cleaning compositions can be used toclean an article. Additionally, the cleaning compositions can be used tolaunder an article or to clean stains from an article. Even more, thecleaning compositions can be used as a surface cleaner. For example, thecleaning compositions of the present invention can be used to cleanfloors, countertops or other types of surfaces and the like.

The following examples illustrate certain embodiments of the inventionwithout limitation.

EXAMPLES

Fermented fruit solutions were prepared in accordance with the methodsdescribed in detail above. The fermented fruit solutions were preparedsimilarly except for the composition of the pre-fermented fruitsolution. Table 1 provides the components of Examples 1-3:

TABLE 1 Example 1 Example 2 Example 3 Sucrose 12.5% 11.1% 10% PineapplePuree 37.5% 33.3% 30% Water 50.0% 55.6% 60%All concentrations are weight percent, based on the total weight of thepre-fermented fruit composition.

After preparation of the fermented fruit solutions, the pH, total sugarcontent and total acid content was measured after 2.5 months. Threedifferent samples of each example were measured. The results of thesemeasurements are provided in Table 2.

TABLE 2 pH Total Sugar Content (%) Total Acid Content (%) Example 1A3.09 0.04 3.19 Example 1B 3.19 0.03 3.07 Example 1C 3.17 1.62 3.10Example 2A 3.11 1.40 3.06 Example 2B 3.08 0.10 2.28 Example 2C 3.15 0.112.28 Example 3A 3.11 0.13 2.27 Example 3B 3.16 0.15 2.25 Example 3C 3.130.14 2.26As is illustrated in Table 2, the total acid content of Example 1 wassurprisingly higher than the total acid content of the other examples.Thus, it appears that the weight percents of sucrose, pineapple andwater, as used in Example 1 of the present invention result in superiorcleaning compositions. Specifically, a ratio of sugar:fruit:water of1:3:4 appears to produce superior cleaning compositions.

Additional fermented fruit solutions were prepared in accordance withthe methods described in detail above. In Examples 4-33, thepre-fermented fruit solutions were all prepared using asugar:fruit:water ratio of 1:3:4. In Examples 4-18, the initial brixlevel of the pineapple used to prepare the pineapple puree was notmeasured. Rather, all pineapples, regardless of brix level were used forExamples 4-18. In Examples 19-33, the selected pineapples included abrix level of greater than or equal to 12%.

The initial brix level of the pre-fermented fruit solution was measuredat day 0. After preparation of the fermented fruit solutions, the pH,total sugar content (“TS”) and total acid content (“TA”) of thefermented fruit solutions were measured after 1.5 months. Additionally,the pH and total acid content (“TA”) of the fermented fruit solutionswere measured after 2 months. Finally, the pH, total acid content(“TA”), electric conductivity (“EC”) and temperature of the fermentedfruit solutions were measured after 3 months. The results of thesemeasurements are provided in Table 3.

TABLE 3 Day 0 1.5 Months 2 Months 3 Months Example Brix Level TS TA TATA EC Temp No. (%) pH (%) (%) pH (%) pH (%) (μS) (° C.) 4 16.0 2.90 0.023.51 3.10 3.47 3.00 3.38 2570 33.0 5 16.7 3.00 0.05 2.84 3.00 3.47 3.003.15 2540 33.0 6 13.0 3.00 0.04 3.15 3.10 3.11 3.00 3.38 2700 32.5 712.9 2.90 0.02 3.78 3.10 3.96 3.00 3.60 2550 33.0 8 13.0 3.00 0.03 3.063.20 3.51 3.00 3.06 2400 33.0 9 14.9 3.00 0.07 3.24 3.00 3.69 3.00 3.742680 33.0 10 15.0 3.00 0.00 3.42 3.20 3.33 3.00 3.65 2630 33.0 11 14.23.00 0.00 3.15 3.10 3.87 3.00 3.38 2620 33.0 12 14.6 3.00 0.06 3.11 3.003.78 3.00 3.69 2660 32.5 13 14.8 3.00 0.03 3.38 3.00 3.33 3.00 3.42 273032.5 14 15.8 3.00 0.03 3.42 3.10 3.87 3.00 3.60 2560 33.0 15 18.0 3.000.04 3.42 3.00 3.74 3.00 3.56 2250 32.5 16 14.0 3.00 0.04 3.47 3.10 3.333.00 3.47 2730 32.5 17 13.7 2.90 0.02 3.51 3.00 3.29 3.00 4.23 2640 32.518 13.4 3.00 0.03 3.42 3.10 4.01 3.00 3.29 2660 32.5 19 16.0 3.09 0.042.97 3.00 3.96 3.10 3.69 2910 30.0 20 16.8 3.08 0.04 3.38 3.00 4.05 3.104.23 3210 30.0 21 16.7 3.04 0.04 3.78 3.00 4.23 3.00 4.82 2880 30.0 2215.8 3.03 0.04 3.24 3.00 4.32 3.10 5.54 3270 30.0 23 14.6 2.95 0.04 3.653.00 4.19 3.10 5.27 2990 30.0 24 16.7 2.96 0.04 4.41 3.00 4.05 3.10 5.273110 30.0 25 17.8 2.92 0.03 4.59 2.70 4.50 3.00 4.59 2980 30.0 26 16.32.98 0.05 3.60 2.90 4.14 3.00 4.73 2790 30.0 27 17.5 2.92 0.03 3.60 2.903.78 3.10 4.19 2900 30.0 28 18.3 2.93 0.03 4.01 2.90 3.56 3.00 5.63 294030.0 29 18.6 2.92 0.05 4.37 3.00 4.10 3.10 4.86 2910 30.0 30 17.5 2.930.04 4.23 3.00 3.78 3.10 4.77 3040 30.0 31 16.3 2.94 0.04 4.41 3.00 3.693.00 4.10 3090 30.0 32 17.6 2.90 0.05 4.41 2.90 4.19 3.00 5.67 2970 30.033 16.6 2.97 0.02 3.96 3.00 3.96 3.00 4.32 3050 30.0As is illustrated in Table 3, the total acid content of Examples 19-33was surprisingly higher than the total acid content of the otherexamples. In Examples 4-18, the total acid content after 3 months rangedfrom 3.06% to 4.23% with a mean value of 3.50%. In Examples 19-33, thetotal acid content after 3 months ranged from 3.69% to 5.67% with a meanvalue of 4.77%. Thus, the selection of pineapples for the fruit pureewith a brix level greater than or equal to 12% results in superiorcleaning compositions.

Additional fermented fruit solutions were prepared in accordance withthe methods described in detail above. In Examples 34-48, the selectedpineapples were washed only with tap water. In Examples 49-63, theselected pineapples were all washed with previously created fermentedfruit solutions.

After preparation of the fermented fruit solutions, the pH and brixlevel were measured at day 0. Additionally, the pH and total acidcontent (“TA”) were measured after 2 days. The pH, total sugar content(“TS”), total acid content (“TA”), and electrical conductivity (“EC”)were measured after 1 month. The results of these measurements areprovided in Table 4.

TABLE 4 Day 0 Brix Day 2 1 Month Example Level TA TS TA EC No. pH (%) pH(%) pH (%) (%) (μS) 34 8.10 17.9 4.00 0.77 3.00 0.0000 2.97 3670 35 8.1018.2 4.00 0.85 3.00 0.0042 3.60 3190 36 8.00 17.6 4.00 0.85 2.93 0.00323.42 3040 37 8.40 17.6 4.00 0.77 3.00 0.0039 2.97 3160 38 8.30 17.6 4.000.85 3.00 0.0000 2.70 3700 39 8.20 17.9 4.00 1.08 3.00 0.0032 4.50 301040 8.20 17.9 4.00 0.90 3.00 0.0042 3.60 3160 41 8.50 17.6 4.00 1.13 2.900.0004 3.15 3030 42 7.10 17.2 4.00 1.04 3.00 0.0056 3.29 3490 43 7.4017.9 4.00 1.04 3.00 0.0046 3.11 2950 44 6.40 17.2 4.00 1.04 3.00 0.00113.78 3820 45 7.10 17.8 4.00 0.68 3.00 0.0042 3.15 3640 46 6.70 17.2 4.000.63 3.00 0.0001 3.51 3610 47 6.70 17.6 4.00 1.26 3.00 0.0022 3.15 342048 7.40 17.7 4.00 1.22 3.00 0.0000 3.51 3540 49 6.70 18.6 — — 3.100.0404 5.22 3910 50 7.00 18.2 3.40 3.33 3.10 0.0369 4.14 3830 51 6.4018.0 — — 3.00 0.0321 5.04 3550 52 6.20 17.7 3.48 3.87 3.00 0.0547 4.323050 53 6.40 17.7 — — 3.10 0.0415 4.86 3600 54 6.10 17.5 3.50 2.07 3.000.0373 5.22 3560 55 6.10 17.5 3.40 3.24 3.00 0.0356 4.95 3440 56 6.2017.8 — — 3.10 0.0392 5.40 3600 57 6.40 18.3 — — 3.10 0.0356 4.68 3970 586.30 17.3 3.50 1.71 3.10 0.0317 5.04 3890 59 6.40 17.7 — — 3.10 0.03314.14 3950 60 6.20 17.7 — — 3.00 0.0411 5.04 3490 61 6.30 17.5 3.43 2.793.00 0.0380 5.04 3790 62 6.10 17.5 3.46 2.16 3.00 0.0432 5.22 3540 636.10 17.6 3.50 2.70 3.00 0.0394 4.86 3900As is illustrated in Table 4, the total acid content of Examples 49-63was surprisingly higher than the total acid content of the otherexamples. In Examples 34-48, the total acid content after 1 month rangedfrom 2.70% to 4.50% with a mean value of 3.36%. In Examples 49-63, thetotal acid content after 1 month ranged from 4.14% to 5.40% with a meanvalue of 4.88%. Thus, cleaning the selected pineapples with a previouslycreated fermented fruit solution rather than cleaning the selectedpineapples with water results in superior cleaning compositions.

The present invention also provides for cleaning compositions comprisingfermented fruit solutions and builders. The cleaning compositions of thepresent invention have cleaning capabilities that are similar to orbetter than petroleum based products. A significant number of tests wereconducted to determine the capabilities of the present invention tolaunder an article and to clean a stain from an article. Thecompositions of the present invention clean on par with or better thanleading petroleum linked mass market products.

In certain tests, cleaning compositions of the present invention werecompared against leading brand name laundry detergent products.Additionally, cleaning compositions of the present invention werecompared against leading stain remover products.

In the below described tests (represented in Tables 5-18), the followingstudy methodology was used. In all experiments, stains were created onwhite cotton pieces (each 10×10 cm), which were attached to a whitecotton towel. The stains were all created at the same time in an effortto create consistent stains for each test product. In the experimentwith results depicted in Table 5 below, four stains were examined. Thefour stains examined were: (1) blood; (2) ground soil; (3) carbon withpalm oil; and (4) clay with pig fat (this stain was used to approximatesweat with mixed dust/pollution in the air). In the experiments withresults depicted in Tables 6-16, ten stains were examined. The tenstains examined were: (1) blood; (2) grass; (3) dark ground soil; (4)coffee; (5) soy sauce; (6) carbon with palm oil (this stain was used toapproximate cooking oil stains); (7) clay with pig fat (this stain wasused to approximate sweat with mixed dust/pollution in the air); (8)clay with water (this stain was used to approximate dust/pollution inthe air); (9) make-up (this stain was used to approximate a typicalstain created by a person wearing make-up); and (10) red wine. In theexperiment with results depicted in Table 17, nine stains were examined.The nine stains examined were the same as the previously described tenstains with two exceptions. First, the clay with water stain (i.e.,stain (8)) was not used. Second, the clay with pig fat stain (i.e.,stain (7)) was replaced with a different stain used to approximatesweat. The new stain was prepared using the following ingredients:

Stain 7 Palmetic acid 10.0% Stearic acid (powder) 5.0% Soybean oil 19.8%Carnauba wax 15.0% Paraffin oil 10.0% Olive oil 25.0% Oleic acid 15.0%Carbon 0.2% Total 100.0%In the experiment with results depicted in Table 18, seven stains wereexamined. The seven stains examined were the same as the previouslydescribed nine stains (including the new stain 7), with two exceptions.The two stains: (i) carbon with palm oil (i.e., stain (6) noted above)and (ii) make-up (i.e., stain (9) noted above) were not used.

After creating the stains, the stained towel was washed with two otherwhite cotton towels using an amount of 35 mL of each test detergentproduct. Standard washing machines (Brand: Electrolux; model: TimeManager) were used on cotton setting at a spin cycle of 500. A coloranalyzer (model no. RGB-1002) was used to determine a numerical valuerepresentative of each of red, green, and blue color (on the device, redvalues range from 0 to 1023 (“R”); green values range from 0 to 1023(“G”); blue values range from 0 to 1023 (“B”)), for each type of stain.The higher the number, the whiter the object is—pure white cloth wouldhave an approximate numerical value of R=1023, G=1023, B=1023. Stainswere measured with the color analyzer both before the wash and after thewash; there are three numerical values for each stain (R, G, B). Forexample, for 10 stains, there are 30 total measurements of the stainbefore the wash, and 30 total measurements of the stain after the wash.The 30 total measurements of the stain before the wash were addedtogether, and the 30 total measurements of the stain after the wash wereadded together. The difference between the sum of the measurements afterthe wash and the sum of the measurements before the wash was calculatedand represents the “cleaning value” of the cleaning composition. Thelarger the difference in numerical values (i.e., the larger the cleaningvalue), the more the stain had been removed, and the cleaner the cloth.As indicated in the description of each experiment, certain washingexperiments were conducted in ambient water temperature (25° C. to 35°C. in Thailand) (setting used on washing machines was the cold cottonsetting). Other washing experiments, as indicated, were conducted atwarm water temperature settings of 60° C. (setting used on washingmachines was the 60° C. cotton setting).

While the absolute numerical values are not necessarily comparable,differences in cleaning values are comparable (note that for eachexperiment, stains were made at the same time). Thus, cleaning valueswere the reported results for each study. In addition to determiningcleaning values, the results were examined visually. The cleaningvalues, however, were determined to be more reliable than the visualresults.

In one experiment, different compositions containing differentsurfactants were compared. Six different compositions were examinedcomprising either 90% of fermented fruit solution or water and 10% ofone of three surfactants. In this study, ambient water temperatureconditions were used. Additionally, only four stains were examined: (1)blood; (2) ground soil; (3) carbon with palm oil; and (4) clay with pigfat. The results of the study are provided in Table 5.

TABLE 5 Laundry Detergent Composition Cleaning Value 90% Fermented FruitSolution 2076 10% Cocamidopropyl Betaine 90% Water 1065 10%Cocamidopropyl Betaine 90% Fermented Fruit Solution 1556 10% AlkylPolyglycoside 90% Water 1172 10% Alkyl Polyglycoside 90% Fermented FruitSolution 1866 10% Sodium Lauryl Sulfate 90% Water 1793 10% Sodium LaurylSulfate

As indicated by the above table, all three surfactantsexamined—cocamidopropyl betaine, alkyl polyglycoside, and sodium laurylsulfate—worked synergistically with fermented fruit solution. In allthree instances, the fermented fruit solution in combination with thesurfactant produced superior results to water in combination with thesurfactant. That is fermented fruit solution in combination with anatural based surfactant produced superior cleaning abilities to waterwith a natural based surfactant.

Additional embodiments of the present invention were prepared usingfurther additives. In addition to surfactants, additives such as boricacid, sodium citrate, thickeners, sodium polyaspartate, oleic acid,lactic acid, sodium bicarbonate, ethanol, glycerol, citric acid,hydrogen peroxide, essential oil, preservatives, pH adjusting agents,etc. were used. Exemplary embodiments created for testing includeExample 64, Example 65, Example 66, Example 67, Example 68, Example 69,Example 70, Example 71, Example 72, Example 73, Example 74, Example 75,Example 76, Example 77, Example 78, Example 79, Example 80, Example 81,Example 82, Example 83, Example 84, Example 85 and Example 86. Theseexemplary embodiments are set forth below

Example 64

Ingredient % in solution Water 32.1% Sodium bicarbonate 1.6% Sodiumcitrate 0.8% Citric acid 0.4% Boric acid 0.8% Alkyl polyglycoside 6.4%Cocamidopropyl betaine 16.1% Sodium chloride 1.6% Fermented fruit 36.1%Ethanol 4.0% Total 100.0%

Example 65

Ingredient % in solution Fermented fruit 42.2% Sodium citrate 2.1% Boricacid 2.1% Oleic acid 1.1% Glycerol 1.4% Sodium lauryl sulfate 21.1%Ethanol 1.4% Water 28.1% Sodium Chloride 0.4% Total 100.0%

Example 66

Ingredient % in solution Fermented fruit 41.8% Sodium citrate 2.1% Boricacid 2.1% Oleic acid 1.1% Glycerol 1.4% Sodium lauryl sulfate 20.9%Alkyl polyglycoside 1.4% Ethanol 1.4% Water 27.9% Total 100.0%

Example 67

Ingredient % in solution Fermented fruit 47.4% Xanthan Gum 0.5% Sodiumcitrate 4.7% Boric acid 2.7% Oleic acid 1.1% Glycerol 1.4% Sodium laurylsulfate 10.1% Ethanol 1.4% Water 30.4% Sodium Chloride 0.3% Total 100.0%

Example 68

Ingredient % in solution Fermented fruit 64.4% Xanthan Gum 0.6% Sodiumcitrate 17.2% Boric acid 4.3% Alkyl polyglycoside 8.6% Sodium chloride1.3% Polyaspartate 0.9% Ethanol 0.9% Glycerol 1.8% Total 100.0%

Example 69

Ingredient % in solution Fermented fruit 67.5% 50% KOH 2.0% Xanthan Gum0.7% Sodium citrate 18.0% Boric acid 4.5% Alkyl polyglycoside 2.2%Sodium chloride 1.3% Polyaspartate 0.9% Ethanol 0.9% Glycerol 1.9% Total100.0%

Example 70

Ingredient % in solution Fermented fruit 72.2% Xanthan Gum 0.7% Sodiumcitrate 14.4% Boric acid 4.8% alkyl polyglycoside 2.4% Sodium chloride1.4% Polyaspartate 1.0% Ethanol 1.0% Glycerol 2.0% Total 100.0%

Example 71

Ingredient % in solution Fermented fruit 37.6% Xanthan Gum 1.0% Sodiumcitrate 1.9% Boric acid 1.9% Oleic acid 1.0% Glycerol 1.3% Sodium laurylsulfate 18.8% Ethanol 1.3% Water 25.1% Sodium Chloride 0.3% Hydrogenperoxide 9.9% Total 100.0%

Example 72

Ingredient % in solution Fermented fruit 24.6% Lactic acid 0.6% Sodiumpolyaspartate 0.4% Guar Gum 0.5% Sodium citrate 1.2% Boric acid 6.2%Glycerol 1.2% Sodium lauryl sulfate 15.4% Ethanol 0.6% Water 49.3% Total100.0%

Example 73

Ingredient % in solution Fermented fruit 25.9% Lactic acid 1.9% Sodiumpolyaspartate 0.4% Xanthan Gum 0.5% Sodium citrate 1.3% Boric acid 6.5%Glycerol 1.3% Sodium lauryl sulfate 9.7% Ethanol 0.6% Water 51.8% Total100.0%

Example 74

Ingredient % in solution Fermented fruit 22.0% KOH 0.9% Lactic acid 0.5%Sodium polyaspartate 0.3% Guar Gum 0.4% Sodium citrate 1.1% Boric acid4.4% Glycerol 1.1% Sodium lauryl sulfate 13.7% Ethanol 0.5% Water 54.9%Potassium sorbate 0.1% Total 100.0%

Example 75

Ingredient % in solution Fermented fruit 25.1% KOH 0.7% Xantham Gum 0.1%Sodium citrate 20.9% Boric acid 2.1% Water 41.8% Alkyl polyglucoside6.3% Sodium polyaspartate 1.7% Ethanol 0.6% Glycerol 0.8% Total 100.0%

Example 76

Ingredient % in solution Fermented fruit 25.4% Sodium polyaspartate 2.5%KOH 0.6% Guar Gum 0.3% Sodium citrate 16.9% Boric acid 3.4% Water 42.3%Alkyl polyglucoside 6.3% Ethanol 0.8% Glycerol 1.3% Total 100.0%

Example 77

Ingredient % in solution Fermented fruit 27.1% Sodium polyaspartate 2.3%KOH 0.7% Guar Gum 0.4% Sodium citrate 18.0% Boric acid 2.0% Water 40.6%Alkyl polyglucoside 6.8% Ethanol 0.9% Glycerol 1.4% Total 100.0%

Example 78

Ingredient % in solution Fermented fruit 30.4% Sodium polyaspartate 2.3%KOH 0.7% Guar Gum 0.3% Sodium citrate 17.4% Boric acid 1.0% Water 39.1%Alkyl polyglucoside 6.5% Ethanol 0.9% Glycerol 1.3% Total 100.0%

Example 79

Ingredient % in solution Fermented fruit 40.0% Sodium citrate 25.0%Boric acid 2.1% Alkyl polyglucoside 6.3% KOH 0.3% Xantham Gum 0.1%Sodium polyaspartate 1.7% Ethanol 0.6% Glycerol 0.8% Water 23.1% Total100.0%

Example 80

Ingredient % in solution Fermented fruit 25.0% Sodium citrate 20.8%Alkyl polyglucoside 6.3% Xantham Gum 0.1% Sodium polyaspartate 1.7%Ethanol 0.6% Glycerol 0.8% Water 44.7% Total 100.0%

Example 81

Ingredient % in solution Fermented fruit 40.1% KOH 1.5% Guar Gum 0.4%Sodium citrate 20.9% Boric acid 2.1% Water 32.5% Sodium polyaspartate1.7% Ethanol 0.6% Glycerol 0.2% Total 100.0%

Example 82

Ingredient % in solution Fermented fruit 40.0% Sodium citrate 20.8%Boric acid 2.1% Alkyl polyglucoside 6.3% KOH 0.7% Xantham Gum 0.1%Sodium polyaspartate 1.7% Ethanol 0.6% Glycerol 0.8% Water 26.9% Total100.0%

Example 83

Ingredient % in solution Fermented fruit 75.1% Xantham Gum 0.8% KOH 1.0%Sodium bicarbonate 10.0% Sodium citrate 5.0% Alkyl polyglycoside 2.5%Sodium chloride 1.5% Sodium polyaspartate 1.1% Ethanol 1.0% Glycerol2.1% Total 100.0%

Example 84

Ingredient % in solution Fermented fruit 40.0% Sodium citrate 16.0%Alkyl polyglycoside 5.0% KOH 0.9% Xantham Gum 0.1% Polyaspartate 1.7%Ethanol 0.6% Glycerol 0.8% Water 34.9% Total 100.0%

Example 85

Ingredient % in solution Fermented fruit 32.5% Sodium citrate 18.0% KOH0.8% Xantham Gum 0.1% Polyaspartate 1.7% Ethanol 0.6% Glycerol 0.8%Water 45.5% Total 100.0%

Example 86

Ingredient % in solution Fermented fruit 32.5% Sodium citrate 16.0%Alkyl polyglycoside 5.0% Xantham Gum 0.1% Polyaspartate 1.7% Ethanol0.6% Glycerol 0.8% Water 43.3% Total 100.0%

Throughout this application, the names: (1) LD Brand 1; (2) LD Brand 2;(3) LD Brand 3; (4) LD Brand 4; (5) LD Brand 5 and (6) LD Brand 6 referto brand name laundry detergents. LD Brand 1 is a leading brand in Asiaand contains linear alkylbenzene sulfonates (“LAS”) as a surfactant.Although LAS do not biodegrade anaerobically and can be toxic to marinelife, LAS is considered to be a strong and effective surfactant andlaundry care products made with LAS can be very effective in theircleaning ability. Therefore, primary comparisons were made to LD Brand 1in terms of cleaning ability of the invention. LD Brand 3, LD Brand 4and LD Brand 5 are leading brands in the United States and elsewhere. LDBrand 2 and LD Brand 6 are small brands local to Asia. Also throughoutthis application, the names: (1) SR Brand 1; (2) SR Brand 2; (3) SRBrand 3; and (4) SR Brand 4 refer to leading brand name laundry stainremover products.

In Table 6, the cleaning ability of an exemplary embodiment, Example 64,was compared to five brand name laundry detergents: (1) LD Brand 1; (2)LD Brand 2; (3) LD Brand 3; (4) LD Brand 4; and (5) LD Brand 5. In thisstudy, ambient water temperature conditions were used. Additionally, allten stains were examined. The results of the study are provided in Table6.

TABLE 6 Laundry Detergent Composition Cleaning Value Example 64 5606 LDBrand 1 5802 LD Brand 2 3388 LD Brand 3 5166 LD Brand 4 5447 LD Brand 55394

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that are comparable to and betterthan brand name laundry detergents.

In Table 7, the cleaning ability of an exemplary embodiment, Example 65,was compared to four brand name laundry detergents: (1) LD Brand 1; (2)LD Brand 2; (3) LD Brand 3; and (4) LD Brand 4. In this study, ambientwater temperature conditions were used. Additionally, all ten stainswere examined.

TABLE 7 Laundry Detergent Composition Cleaning Value Example 65 6261 LDBrand 1 6492 LD Brand 2 5274 LD Brand 3 5449 LD Brand 4 6329

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that are comparable to and betterthan brand name laundry detergents.

In Table 8, the cleaning ability of two exemplary embodiments, Example65 and Example 66, were compared to five brand name laundry detergents:(1) LD Brand 1; (2) LD Brand 2; (3) LD Brand 3; (4) LD Brand 4; and (5)LD Brand 6. In this study, warm temperature conditions were used.Additionally, all ten stains were examined.

TABLE 8 Laundry Detergent Composition Cleaning Value Example 65 7328Example 66 7338 LD Brand 1 6496 LD Brand 2 5467 LD Brand 3 5865 LD Brand4 6027 LD Brand 6 5001

As is illustrated by the above table, laundry detergents of the presentinvention produced superior cleaning results than each of the brand namelaundry detergents examined.

In Table 9, the cleaning ability of an exemplary embodiment, Example 67,Example 68 and Example 69 and Example 70 were compared to two brand namelaundry detergents: (1) LD Brand 1; and (2) LD Brand 3. In this study,both ambient and warm water temperature conditions were used.Additionally, all ten stains were examined.

TABLE 9 Laundry Detergent Composition Cleaning Value Example 67 -ambient temperature conditions 6887 Example 67 - warm temperatureconditions 6699 Example 68 - ambient temperature conditions 6543 Example68 - warm temperature conditions 6485 Example 69 - ambient temperatureconditions 6161 Example 70 - ambient temperature conditions 6095 LDBrand 1 - ambient temperature conditions 6453 LD Brand 1 - warmtemperature conditions 6843 LD Brand 3 - ambient temperature conditions5543 LD Brand 3 - warm temperature conditions 5715

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that were comparable to or betterthan the cleaning results of the brand name laundry detergents examinedat both ambient water temperature conditions and warm water temperatureconditions.

In Table 10, the cleaning ability of an exemplary embodiment, Example67, was compared to four brand name laundry detergents: (1) LD Brand 1;(2) LD Brand 2; (3) LD Brand 3; and (4) LD Brand 4. In this study, bothambient and warm water temperature conditions were used. Additionally,all ten stains were examined.

TABLE 10 Laundry Detergent Composition Cleaning Value Example 67 -ambient temperature conditions 5955 Example 67 - warm temperatureconditions 6386 LD Brand 1 - ambient temperature conditions 5931 LDBrand 1 - warm temperature conditions 6075 LD Brand 2 - ambienttemperature conditions 5491 LD Brand 2 - warm temperature conditions5105 LD Brand 3 - ambient temperature conditions 5903 LD Brand 3 - warmtemperature conditions 6124 LD Brand 4 - ambient temperature conditions5821 LD Brand 4 - warm temperature conditions 5780

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that were comparable to or betterthan the cleaning results of the brand name laundry detergents examinedat ambient water temperature conditions and warm water temperatureconditions.

Experiments were also conducted to evaluate laundry detergents of thepresent invention in comparison to brand name stain remover products. InTable 11, the cleaning ability of an exemplary embodiment, Example 71,was compared to four brand name stain removers: (1) SR Brand 1; (2) SRBrand 2; (3) SR Brand 3; and (4) SR Brand 4. In this study, ambientwater temperature conditions were used. Additionally, all ten stainswere examined.

TABLE 11 Laundry Detergent Composition Cleaning Value Example 71 6166 SRBrand 1 6293 SR Brand 2 5795 SR Brand 3 6277 SR Brand 4 6152

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that were comparable to or betterthan the cleaning results of the brand name stain removers examined atambient water temperature conditions.

In Table 12, the cleaning ability of two exemplary embodiments, Example72 and Example 73, were compared to four brand name stain removers: (1)SR Brand 1; (2) SR Brand 2; (3) SR Brand 3; and (4) SR Brand 4. In thisstudy, both ambient and warm water temperature conditions were used.Additionally, all ten stains were examined.

TABLE 12 Laundry Detergent Composition Cleaning Value Example 72 -ambient temperature conditions 5876 Example 72- warm temperatureconditions 5176 Example 73 - ambient temperature conditions 5290 Example73 - warm temperature conditions 4987 SR Brand 1 - ambient temperatureconditions 5449 SR Brand 1 - warm temperature conditions 5554 SR Brand2 - ambient temperature conditions 5491 SR Brand 2 - warm temperatureconditions 4845 SR Brand 3 - ambient temperature conditions 6175 SRBrand 3 - warm temperature conditions 5118 SR Brand 4 - ambienttemperature conditions 5521 SR Brand 4 - warm temperature conditions5400

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that were comparable to or betterthan the cleaning results of the brand name stain removers examined atboth ambient and warm water temperature conditions.

In Table 13, the cleaning ability of the exemplary embodiment Example 74was compared to four brand name stain removers: (1) SR Brand 1; (2) SRBrand 2; (3) SR Brand 3; and (4) SR Brand 4. In this study, both ambientand warm water temperature conditions were used. Additionally, all tenstains were examined.

TABLE 13 Laundry Detergent Composition Cleaning Value Example 74 -ambient temperature conditions 6133 Example 74 - warm temperatureconditions 7242 SR Brand 1 - ambient temperature conditions 5779 SRBrand 1 - warm temperature conditions 7115 SR Brand 2 - ambienttemperature conditions 5762 SR Brand 2 - warm temperature conditions5814 SR Brand 3 - ambient temperature conditions 6921 SR Brand 3 - warmtemperature conditions 6506 SR Brand 4 - ambient temperature conditions5828 SR Brand 4 - warm temperature conditions 5814

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that were comparable to or betterthan the cleaning results of the brand name stain removers examined atboth ambient and warm water temperature conditions.

In Table 14, the cleaning ability of four exemplary embodiments, Example68, Example 69, Example 70 and Example 83, were compared to two brandname laundry detergents: (1) LD Brand 1; and (2) LD Brand 3. In thisstudy, both ambient and warm water temperature conditions were used.Additionally, all ten stains were examined.

TABLE 14 Laundry Detergent Composition Cleaning Value Example 68 -ambient temperature conditions 6543 Example 68 - warm temperatureconditions 6485 Example 69 - ambient temperature conditions 6161 Example70 - ambient temperature conditions 6095 Example 83 - ambienttemperature conditions 5523 LD Brand 1 - ambient temperature conditions6453 LD Brand 1 - warm temperature conditions 6843 LD Brand 3 - ambienttemperature conditions 5543 LD Brand 3 - warm temperature conditions5715

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that were comparable to or betterthan the cleaning results of the brand name laundry detergents examinedat both ambient water temperature conditions and warm water temperatureconditions.

In Table 15, the cleaning ability of four exemplary embodiments, Example75, Example 76, Example 77 and Example 78, were compared to four brandname laundry detergents: (1) LD Brand 1; (2) LD Brand 2; (3) LD Brand 3;and (4) LD Brand 4. In this study, both ambient and warm watertemperature conditions were used. Additionally, all ten stains wereexamined.

TABLE 15 Laundry Detergent Composition Cleaning Value Example 75 -ambient temperature conditions 5574 Example 75 - warm temperatureconditions 5203 Example 76 - ambient temperature conditions 5318 Example76 - warm temperature conditions 5016 Example 77 - ambient temperatureconditions 5343 Example 77 - warm temperature conditions 5767 Example78 - ambient temperature conditions 5164 Example 78 - warm temperatureconditions 5288 LD Brand 1 - ambient temperature conditions 5463 LDBrand 1 - warm temperature conditions 4835 LD Brand 2 - ambienttemperature conditions 4727 LD Brand 2 - warm temperature conditions4477 LD Brand 3 - ambient temperature conditions 5341 LD Brand 4 -ambient temperature conditions 5264

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that were comparable to or betterthan the cleaning results of the brand name laundry detergents examinedat both ambient water temperature conditions and warn water temperatureconditions.

In Table 16, the cleaning ability of four exemplary embodiments, Example79, Example 80, Example 81 and Example 82, were compared to one brandname laundry detergent: (1) LD Brand 1. In this study, ambient watertemperature conditions were used. Additionally, all ten stains wereexamined. For this study, in order to minimize any error and to obtainhighly accurate cleaning values for the stain after wash, each numericalvalue (R, G, B) was measured either 2 or 3 separate times and theaverage for each of the numerical values was used in computing the 30measurements for the stain after wash. The same methodology as describedabove was then used to obtain the cleaning value.

TABLE 16 Laundry Detergent Composition Cleaning Value Example 79 -ambient temperature conditions 5218 Example 80 - ambient temperatureconditions 5122 Example 81 - ambient temperature conditions 5278 Example82 - ambient temperature conditions 4831 LD Brand 1 - ambienttemperature conditions 5102

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that were comparable to or betterthan the cleaning results of the brand name laundry detergent examinedat ambient water temperature condition.

In Table 17, the cleaning ability of three exemplary embodiments,Example 84, Example 85 and Example 86, were compared to one brand namelaundry detergent: (1) LD Brand 1. In this study, ambient watertemperature conditions were used. Additionally, as noted above, ninestains were examined. For this study, in order to minimize any error andto obtain highly accurate cleaning values for both the stains beforewash and after wash, each numerical value (R, G, B) was measured 3separate times (for a total of 81 measurements before wash and 81measurements after wash) and the average for each of the numericalvalues was used in computing the 27 measurements (the 3 values for eachof R, G, B multiplied by the nine stains) for the stain before wash andfor the stain after wash. The same methodology as described above wasthen used to obtain the cleaning value.

TABLE 17 Laundry Detergent Composition Cleaning Value Example 84 -ambient temperature conditions 4402 Example 85 - ambient temperatureconditions 4273 Example 86 - ambient temperature conditions 4202 LDBrand 1 - ambient temperature conditions 4352

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that were comparable to or betterthan the cleaning results of the brand name laundry detergent examinedat ambient water temperature condition.

In Table 18, the cleaning ability of one exemplary embodiment, Example84, was compared to three brand name laundry detergents: (1) LD Brand 1,(2) LD Brand 3 and (3) LD Brand 4. In this study, ambient watertemperature conditions were used. Additionally, as noted above, sevenstains were examined. For this study, in order to minimize any error andto obtain highly accurate cleaning values for both the stains beforewash and after wash, each numerical value (R, G, B) was measured 3separate times (for a total of 63 measurements before wash and 63measurements after wash) and the average for each of the numericalvalues was used in computing the 21 measurements (the 3 values for eachof R, G, B multiplied by the seven stains) for the stain before wash andfor the stain after wash. The same methodology as described above wasthen used to obtain the cleaning value.

TABLE 18 Laundry Detergent Composition Cleaning Value Example 84 -ambient temperature conditions 5952 LD Brand 1 - ambient temperatureconditions 5948 LD Brand 3 - ambient temperature conditions 5794 LDBrand 4 - ambient temperature conditions 5766

As is illustrated by the above table, laundry detergents of the presentinvention produced cleaning results that were better than the cleaningresults of the brand name laundry detergent examined at ambient watertemperature condition.

While various embodiments have been described above, it should beunderstood that they have been presented by way of example only, and notlimitation. Thus, the breadth and scope of the present disclosure shouldnot be limited by any of the above-described exemplary embodiments.Moreover, any combination of the above-described elements in allpossible variations thereof is encompassed by the disclosure unlessotherwise indicated herein or otherwise clearly contradicted by context.

Additionally, while the methods described above and illustrated in thedrawings are shown as a sequence of steps, this was done solely for thesake of illustration. Accordingly, it is contemplated that some stepsmay be added, some steps may be omitted, the order of steps may bere-arranged, and some steps may be performed in parallel.

1-95. (canceled)
 96. A method for cleaning an article, comprising: cleaning the article with a cleaning composition comprising: (a) a fermented fruit solution having a total acid content of greater than or equal to 3.0%, prepared by fermenting with lactic acid bacteria a pre-fermented fruit solution comprising: (i) about 2 to about 20 weight percent of a sugar based on the total weight of the pre-fermented fruit solution, (ii) about 20 to about 50 weight percent of a fruit puree based on the total weight of the pre-fermented fruit solution, wherein the fruit is more than 90% pineapple, and (iii) about 30 to about 75 weight percent of a water based on the total weight of the pre-fermented fruit solution, and (b) an amount of about 2 to about 30 weight percent based on the total weight of the composition of sodium citrate, sodium bicarbonate, boric acid, or a mixture thereof.
 97. The method of claim 96, wherein the total weight percent of sodium citrate, sodium bicarbonate, and boric acid, or a mixture thereof is about 15 to about 27.5 weight percent based on the total weight of the composition.
 98. The method of claim 96, wherein the cleaning composition comprises sodium citrate in an amount of about 10 to about 25 weight percent based on the total weight of the composition.
 99. The method of claim 96, wherein the cleaning composition comprises a surfactant.
 100. The method of claim 99, wherein the surfactant is selected from the group consisting of alkyl polyglycoside, sodium lauryl sulfate, cocamidopropyl betaine and mixtures thereof.
 101. The method of claim 96, wherein the cleaning composition comprises an emulsifier.
 102. The method of claim 101, wherein the emulsifier is glycerol.
 103. The method of claim 96, wherein the cleaning composition comprises a thickener.
 104. The method of claim 103, wherein the thickener is selected from the group consisting of sodium chloride, natural gums including guar gum, xanthan gum and gum arabic, and mixtures thereof.
 105. The method of claim 96, wherein the cleaning composition comprises a pH adjusting agent.
 106. The method of claim 105, wherein the pH adjusting agent is selected from the group consisting of sodium hydroxide, potassium hydroxide and mixtures thereof.
 107. The method of claim 96, wherein the cleaning composition comprises a corrosion inhibitor.
 108. The method of claim 107, wherein the corrosion inhibitor is selected from the group consisting of gum arabic, sodium polyaspartate and mixtures thereof.
 109. The method of claim 96, wherein the cleaning composition comprises a preservative.
 110. The method of claim 109, wherein the preservative is selected from the group consisting of benzoic acid, potassium sorbate, nisin, natamycin and mixtures thereof.
 111. The method of claim 96, wherein the article is an article of clothing.
 112. The method of claim 96, wherein the article is a floor surface.
 113. The method of claim 96, wherein the article is a tabletop surface.
 114. The method of claim 96, wherein the article is a dish.
 115. The method of claim 96, wherein the article is a window. 